Tag: Cheese

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Eggplant Gateau

Belinda

Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.





















Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.


Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F  for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.

Appetizers · Do-ahead · Fish · Gluten Free

Smoked trout mousse

Belinda

This always goes down really well and people are very surprised at the “zestiness” of the flavors.
I buy the ready prepared, boned smoked trout available at Gelsons and some other markets, usually near the smoked salmon section. Prepare the mousse a day ahead of serving to allow time for the flavors to really take off!
Adjust the seasonings on the day of serving.

Makes about 1 cup and serves 4 – 6 people

1 large shallot
1/2 lb smoked trout, skinned and boned ( You can use up to 10 oz and it’s great)
6 heaped tbsp good quality mayonnaise
3 tbsp cream cheese. at room temperature
1 1/2 tbsp fresh lime juice
1 heaped tbsp finely chopped fresh dill
white pepper
fresh dill sprigs for decoration
lightly toasted thin baguette slices or crackers

In a food processor fitted with the metal blade, mince the shallot. Add the fish, mayonnaise, cream cheese, lime juice, chopped dill and white pepper and process until pureed.
Taste for seasoning.
Spoon the mousse into a lovely 1 1/2 cup dish and garnish with the dill sprigs.
Serve with the baguette slices or crackers.
remember to leave overnight in the fridge before serving.

Can be prepared up to 3 days ahead, covered and refrigerated.

Appetizers · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Gorgeous cranberry salsa

Belinda

Thanks to my friend Bella Guam for this recipe! This also works very well if you freeze it and use at a later date.

This is gorgeous ladled over goat or cream cheese on a cracker or toasted baguette.

Screen shot 2014-06-05 at 6.56.42 AM

Ready in 15 mins.  Serves about 12 people

2 (12 oz) bags cranberries, fresh or frozen
2 bunches cilantro, chopped
2 bunches green onions, chopped
1 jalapeno pepper, seeded and minced
4 limes, juiced
1-1/2 cups white sugar
2 good pinches of salt

Combine cranberries (frozen ones defrosted!) cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in the bowl of a food processor.
Process to a medium consistency, maybe using the pulse for a while
Put into a nice bowl and refrigerate if not using immediately.
Serve at room temperature and people can spoon it over goat or cream cheese that has been made into a flat round on a cracker or piece of toasted baguette.

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Sauted asparagus with melted gorgonzola and toasted pine nuts

Belinda

Divine!!
Makes 4 servings.

1lb  fresh asparagus, thin spears are preferred but if you use thicker ones, peel the stalk ends.
1 tbsp olive oil, or more if you want
4 large cloves garlic, sliced
1/4 to 1/3 cup crumbled gorgonzola cheese
2 – 3 Tbsp toasted pine nuts (toast them in a high temperature skillet or oven)
Salt and freshly ground black pepper to taste. You may not need too much salt due to the gorgonzola cheese being salty.

Snap off a piece of asparagus to see where to cut off the tough ends, then trim all the asparagus to that length and cut into 2inches long
. Cutting on a diagonal looks prettier!

Put the olive oil into a large frying pan, turn the heat to medium, add garlic and saute about 1 minute or until you start to smell garlic and the cloves are barely starting to get some color.
Don’t let the garlic brown or it will make your oil taste bitter rather than delightfully garlicky.
Take the pan off the heat and remove the garlic and discard.

Put the pan back on the heat, add the asparagus and saute for about 5 minutes, turning frequently, until the asparagus is barely starting to soften and brown slightly.
Timing will depend completely on how hot your stove burner is, but I cooked mine exactly 5 mins and it was perfect.

While the asparagus cooks, toast the pine nuts. When the asparagus is done, turn off the heat and sprinkle the crumbled Gorgonzola over the asparagus in the pan.
Let it sit for a minute until about half the cheese is starting to melt and the rest is still in firm pieces.
Plate the asparagus and sprinkle with the pine nuts.

Season with salt and pepper. (I didn’t need any salt) and serve immediately!

Do-ahead · Fish · Grains

Prawn and Grits casserole

Belinda

Thank you to the food blog “Sauce and Sensibility” for this. Sometimes you just have to have this sort of comfort food!

Serves 6 – 8

4 cups chicken broth
1 cup regular grits or quick cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack pepper cheese
1 bunch scallions (about 6 -8) thinly sliced
2 tbsp unsalted butter
1 large garlic clove, minced
1lb small cooked, peeled prawns, but not over cooked. Boil raw prawns briefly, it works much better.
1x 10 oz can diced tomatoes with green chilli, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Louisiana hot sauce

Bring the chicken broth and salt to a boil in a large saucepan. Stir in the grits.

If you’re using regular grits, cover, reduce the heat and simmer for about 20 mins or until done.
If using quick cooking grits, stir constantly until done, about 4-5 mins.

Stir together the cooked grits and both cheeses.

Melt the butter in a skillet over medium heat. Add the scallions and garlic and saute for 5 minutes or until tender.

Stir the onion/garlic mixture and the prawns into the grits mixture.

Stir in the tomatoes with green chilli, the black pepper and additional salt if needed.

Pour into a lightly greased 2 quart baking dish.

Bake at 350 degrees for about 30 minutes.

Appetizers · Do-ahead · Gluten Free · Nuts · Vegetable-related

Basil cheese loaf

Belinda

Screen shot 2014-06-01 at 7.46.17 AM

8 oz cream cheese, at room temperature
4 oz Roquefort cheese, at room temperature
1 cup spinach leaves, loosely packed, rinsed and dried
3/4 cup Italian parsley, loosely packed, washed and dried
1/4 cup fresh basil leaves, loosely packed
1 tsp minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/4 cup slivered sun dried tomatoes, patted dry

Combine the cream cheese and Roquefort in a bowl and mix until smooth. Set aside.

Combine the spinach, parsley, basil and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing till smooth. Transfer the mixture to a bowl, add the walnuts and parmesan and mix thoroughly.

Line a 5 1/2 x 2  1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.

Spread 1/3 of the cheese mixture even;y over the bottom of the loaf pan. next, spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat with cheese, pesto and tomato layers.
Finish with the remaining 1/3 of the cheese mixture.
Cover with the overhanging plastic wrap and refrigerate for 24 hours.

To serve, allow the loaf to come just to room temperature for about 30 minutes.
Invert it onto a platter and provide a cheese slicing knife. Have a basket of wheat crackers or bread nearby.

Appetizers · Do-ahead · Gluten Free

Port and Stilton Pate

Belinda1 Comment

This is divine!   Serves 4

2 oz butter
1 bunch green onions (scallions) finely chopped
2 fl oz port
1/2 lemon, zest only
4 oz Stilton cheese, crumbled
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the scallions until soft; add the port and simmer gently for 3 minutes.
Add the remaining ingredients and stir well.
Transfer to a blender and process until the mixture has bound. Check the seasoning.
Divide between individual ramekins or put all in a nice bowl for at least 2 hours.
Serve with crackers or melba toast.
Enjoy!

Appetizers · Gluten Free · Vegetable-related

Parmesan, basil and lemon wafers (Frico)

Belinda

These are delicious with a drink!

Screen shot 2014-07-24 at 6.17.28 AM

1 cup shredded Parmigiano Reggiano cheese (make sure it’s good quality)
2 tbsps shredded basil leaves
1/2 tbsp grated lemon zest

Preheat the oven to 400 degrees.

Mix all the ingredients in a bowl.
Transfer a heaping tablespoon of Parmesan cheese mixture onto a silicone or parchment-lined baking sheet and pat down.
A silicone baking sheet is highly recommended for this recipe.
Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 – inch apart.
Bake for 3-5 minutes or until golden and crisp/
Cool and use a flat spatula to transfer from lined baking sheet.

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Asparagus spears with Cambozola sauce

Belinda

This is simple and really tasty. Thanks to Michael Chiarello

1 1/2 lbs asparagus, ends trimmed and peeled
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 cloves minced garlic
1/2 cup heavy cream
salt and freshly ground black pepper
1/4 lb Cambozola cheese, broken into pieces
1 tsp finely chopped thyme leaves

Fill a deep frying pan halfway full with water and bring to the boil. Add asparagus to the boiling water and add salt and olive oil. Boil for 6 mins. Shock the asparagus in iced water to stop the cooking process then lay on a sheet pan or plate to cool and place in the refrigerator for 5 to 10 minutes. Chop into 2 – 3″ pieces ready for dipping.
Melt the butter in a skillet over medium heat. Add the garlic and saute for about 1 minute. Add the cream and simmer until it’s reduced by half. Season with salt and pepper.
Add the cheese bit by bit, whisking as you go.
As one piece melts add another until no cheese remains. Now add the thyme and stir to combine.
Serve with the asparagus pieces.
It’s wonderful! I serve it in a dish that keeps warm so it doesn’t solidify, so I use ramekin dishes that sit over a tea light flame.

Appetizers · Do-ahead · Gluten Free · Holiday Food · Nuts

Roquefort-Walnut Terrine with Apple Salad

Belinda

 

8 FIRST-COURSE SERVINGS
2 cups walnuts (about 7 ounces)
1 pound Roquefort cheese, at room temperature
1 cup crème fraîche or sour cream
4 medium Granny Smith apples
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 cup pure olive oil
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and freshly ground pepper
Crusty bread, for serving
          Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.
          Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.
          Add the walnuts and crème fraîche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight. 
           Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tablespoons of the lemon juice.
In a small bowl, combine the remaining 2 teaspoons of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.
          Unmold the Roquefort terrine and discard the plastic wrap. Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4-inch-thick slices, rinsing and drying the knife after each cut.                  
Arrange the slices on small plates and serve with the apple salad and bread.